Slow-Cooked Pabellón Criollo with Sweet Plantains
A comforting Venezuelan stew combining tender shredded beef, black beans, white rice, and caramelized sweet plantains for a balanced, flavorful plate. This latin american-inspired beef ready in about 500 minutes pairs beef chuck roast, large onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck roast
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
- 1 cup tomato sauce
- 1 tsp ground cumin
- 1 1/2 cups black beans (cooked and drained)
- 1 cup long grain white rice
- 2 cups water
- 2 medium ripe plantains
- 4 tbsp vegetable oil
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Season 2 lbs beef chuck roast with 1 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Place in a slow cooker with 1 large diced onion, 1 medium diced green bell pepper, 4 minced garlic cloves, and 1 cup tomato sauce. Cook on low for 8 hours until beef is tender and shreds easily.
- Step 2: Rinse 1 cup long grain white rice under cold water. In a medium saucepan, bring 2 cups water and 1 tsp salt to a boil. Add rice, reduce heat to low, cover, and cook for 18 minutes until fluffy.
- Step 3: Heat 4 tbsp vegetable oil in a skillet over medium heat. Peel and slice 2 ripe plantains diagonally into 1/2-inch thick slices. Fry plantains for 3-4 minutes per side until golden and caramelized. Drain on paper towels and sprinkle with a pinch of salt.
- Step 4: Remove beef from slow cooker and shred with two forks. Return shredded beef to the sauce and stir in 1 1/2 cups cooked black beans. Heat through for 5 minutes.
- Step 5: To serve, plate a scoop of white rice topped with the beef and bean mixture alongside fried plantains.
Frequently asked questions
How long does Slow-Cooked Pabellón Criollo with Sweet Plantains take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Pabellón Criollo with Sweet Plantains?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Pabellón Criollo with Sweet Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Pabellón Criollo with Sweet Plantains for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Pabellón Criollo with Sweet Plantains?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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